1 x 1.8kg Salmon side, skin on, scales and pin bones removed

500g coarse rock salt

150g Sugar

300g White pepper corns, crushed

250ml Ceylon Arrack


1. Mix together the salt, sugar and crushed pepper.

2. Line a deep tray with baking paper, put the salmon skin side down and pour over the Ceylon Arrack.

3. Pack the salt mixture evenly on both sides of the salmon, cover with cling film and refrigerate.

4. Leave the salmon to marinade for 3 – 4 days turning it over every 8 hours.

5. Finally, wash off the marinade and pat dry with kitchen paper. Slice as desired and serve with lime wedges and cracked black pepper.